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Monday, 15 February 2016

Carl's Favourite Oatmeal, Coconut & Double-Chocolate Chip Cookies




I am pleased that this cookie recipe is time tested and is still the best cookie ever and it was one of Carl's favorites. I created this recipe for Miriam's Ice Cream years ago and it was so popular. 
This cookie batter is easy to make and you do not need a fancy stand mixer or even a hand mixer to make it. But you will need a large mixing bowl. If too big, cut the recipe in half.  

Miriam's Time Saving Tip♥  Make this batter when you have a lot of time and roll the batter in logs to freeze. (please see video on YouTube. Once frozen wrap in plastic and store in the freezer until the mood strikes you to bake fresh cookies. Great for unexpected company or when cookies are needed at school or work.

Ingredients:

5 cups  oat flakes (not instant, use the large oat flakes)
pre-heat oven to 350ª F (176ª C)
measure oats onto a parchment lined cookie sheet
Bake oats for 15 minutes. This will enhance the flavor of your cookies.

1 lb. butter (softened at room temperature makes the mixing easier)
2 cups brown sugar
1 ½ cup white sugar
300 ml eggs  (approximately 6 eggs)
1 tbsp. liquid vanilla or 1 tsp. ground vanilla beans 
4 1/2 cups coconut flakes
4  cups all-purpose flour
4 cups large oat flakes
20ml  baking soda
20ml baking powder
1 tsp. salt
2cups dark chocolate chips
2 cups milk chocolate chips

Procedure:
Cream butter, sugars, egg & vanilla 
Add dry ingredients and mix with beater or with a spoon until the ingredients comes together.
Add toasted oats when they are cooled so they don't melt the chocolate chips.
Add chocolate chips. Mix until well combined, no need to beat the batter




.
Scoop into 1 oz. size scoop to bake or roll into a several logs (see video) and freeze for later use.  
If baking,  pre heat your oven first. Bake at 350 degrees for 12 minutes, for gooey cookies on the inside and crisp on the outside.


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